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Item No.:
27
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Site:
Buffet-Windjammer Port Coffee Station
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Violation:
The bottom of the undercounter soda cabinet was soiled with what appeared to be soda syrup. This was corrected.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
19
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Site:
Buffet-Windjammer Port Cold Counter
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Violation:
The handles of a pair of tongs were in direct contact with rolls. The tongs were moved.
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Recommendation:
Ensure that the handles of tongs do not contact food.
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Item No.:
21
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Site:
Bar-Izumi
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Violation:
The grout around the cable penetrations in the bottoms of the undercounter technical compartments was rough and loose.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Bar-Rita's Cantina
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Violation:
In the technical compartment below the speed rail, there were gaps where the pipes and cables penetrated the left side of the compartment.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
33
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Site:
Galley-Door from Rita's Cantina Bar
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Violation:
On the door from Rita's Cantina bar, the hinged panel on the bottom of the door was damaged, the lock cylinder was missing, exposing a hole, and the locking mechanism on the side of the door was not flush, creating a seam.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The final rinse temperature gauge read between 127 and 148 F. The plate temperature was measured at above 160 F, indicating that the gauge was not working properly. The gauge was repaired.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
27
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Site:
Galley-Samba Grill
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Violation:
The bottom, right underside of the previously cleaned stove top unit was soiled. Soiled brown liquid was dripping to the deck.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Galley-Samba Grill
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Violation:
The deck was soiled with brown liquid below the stove top.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
20
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Site:
Galley-Samba Grill
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Violation:
There were slotted fasteners inside the Churascco oven securing the heating elements and profile strips in the top, back part of the oven. There was also a slotted fastener on the left side of the oven.
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Recommendation:
Replace the slotted fasteners with smooth, low-profile, and non-corroding fasteners.
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Item No.:
16
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Site:
Other-Deck 10 Concierge Lounge and Diamond Club
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Violation:
In both of these areas, the time as a public health control plans did not include the milk and creamer at the coffee stations. The food service in these areas was always less than four hours, but the coffee stations were open for longer than four hours. The milk and creamer at each of these areas had four hour discard labels.
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Recommendation:
Add the milk and creamer to the time as a public health control plans.
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Item No.:
33
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Site:
Bar-Deck 10 Concierge Lounge
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Violation:
The grout at the juncture between the deck and bulkhead cove tile was cracked below the back bar bottle display shelf.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Park Cafe Beverage Station
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Violation:
There was no coving at the juncture between the deck and the cabinet.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
21
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Site:
Buffet-Park Cafe Sandwich Station
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Violation:
The technical compartment for the cold display unit was not accessible for cleaning around and behind the insulated pipes. This was noted on the 14 June 2011 VSP renovation inspection.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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Site:
Galley-Chops
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Violation:
The grout around the ramp at fire door 06-5-013 was chipped. When stepped on, water came out from under the ramp.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Chops
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Violation:
The grout around the ramp at fire door 06-5-017 was chipped. When stepped on, water came out from under the ramp.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
34
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Site:
Galley-Chops
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Violation:
Water was leaking from one of the pipes in the technical compartment below the dipper well.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
08
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Site:
Galley-Deck 5 Room Service Coffee Station
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Violation:
There was a slight leak from the backflow prevention device for the coffee machine. Water was pooled below the device.
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Recommendation:
Replace the backflow prevention device.
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Item No.:
27
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Site:
Galley-Deck 5 Cold Buffet Station
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Violation:
The insulation on the pipes in the technical compartments for the undercounter refrigerators was soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
37
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Site:
Galley-Deck 5 Cold Buffet Station
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Violation:
There was a drip from the deckhead to the deck at the left corner of the front counter.
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Recommendation:
Ensure that water does not drip from the deckhead.
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Item No.:
33
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Site:
Galley-Deck 5 Hot Galley
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Violation:
There was missing and recessed deck grout under the grills.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 5 Hot Galley Walk In
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Violation:
There was a drip from the deckhead light box closest to the entry door.
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Recommendation:
Ensure that water does not drip from the light box.
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Item No.:
27
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Site:
Galley-Deck 4 Vegetable Preparation
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Violation:
The drain nozzle on the previously cleaned deep fat fryer was soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
35
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Site:
Galley-Deck 4 Pastry
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Violation:
The drain line for the handwash station did not reach the scupper and water drained directly on the deck. This was corrected.
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Recommendation:
Ensure that black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
20
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Site:
Galley-Deck 4 Pastry
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Violation:
The counter top cutting boards were gouged and scored. According to the staff, the boards were scheduled to be resurfaced in two days.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
26
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Site:
Galley-Deck 4 Pastry
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Violation:
The counter top cutting boards were soiled in the gouges and scores. According to the staff, the boards were scheduled to be resurfaced in two days.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
34
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Site:
Galley-Deck 4 Pot Wash
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Violation:
There was a leak at the spray hose closest to the bulkhead.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
27
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The bottom, right underside of the previously cleaned griddle closest to the chef's office was soiled. Soiled brown liquid was dripping to the deck.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The deck was soiled with brown liquid on the deck below the griddle closest to the chef's office.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
25
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Site:
Dining Room-Deck 4 Port Side Station
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Violation:
A wet rag was in the bottom of an empty sanitizing bucket. The area was closed at the time of the inspection. The rag was removed.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
27
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Site:
Buffet-Beverage Station
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Violation:
The area behind the ice chute on the ice dispensing machine was soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Officer's Mess Beverage Station
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Violation:
The area behind the ice chute on the ice dispensing machine was soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Galley-Deck 4 Hot Galley
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Violation:
There was missing and recessed deck grout in this area.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
The deck and bulkhead were soiled with brown liquid adjacent to and below the right front corner of stove top #3.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
39
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Site:
Galley-
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Violation:
There was one large fly near the ice machine. The pest management personnel were notified.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
33
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Site:
Preparation Room-Raw Meat Walk In
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Violation:
The locking cylinder on the door was missing, exposing holes on both sides of the door. A work order had already be submitted.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
20
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Site:
Bar-Latte-tudes
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Violation:
It was unclear if the microwave on the front counter met ANSI or equivalent standards for materials, design, and construction. There were small holes on the inside of the oven, making cleaning difficult.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
27
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Site:
Bar-Latte-tudes
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Violation:
The pipe insulation in the technical compartment below the point of sale (POS) station was soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Plan
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Violation:
The backflow prevention device between the reverse osmosis unit and the evaporator was not listed on the cross-connection control plan. According to the staff, this connection is not in use due to a reconfiguration and the device will be removed.
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Recommendation:
Add this device to the cross-connection control program or remove the device.
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Item No.:
08
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Site:
Potable Water-LO #803/01-31
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Violation:
There was no backflow prevention device on the toilet connection for this cabin. However, a device was listed on the cross-connection control plan.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
40
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Site:
Integrated Pest Management-Rodent Guards
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Violation:
The rodent guards were located extremely close to the vessel, allowing rodents easy access to the vessel. According to the integrated pest management monitoring logs, rodents have been sighted on the vessel.
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Recommendation:
Ensure that the rodent guards are placed to prevent rodents from accessing the vessel.
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Item No.:
08
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Site:
Potable Water-Deck 9 Pool Equipment Room
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Violation:
The vessel was using blue to indicate potable water and green to indicate drain lines. The two filter outlet lines for the main swimming pool were painted both blue and green. The main drain line and one filter outlet line for the kids pool and the solarium pool were painted both blue and green. The main drain outlet line for jacuzzi #1 was painted both green and blue and one filter outlet line was painted blue.
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Recommendation:
Ensure that only potable water lines are painted blue.
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Item No.:
06
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Site:
Potable Water-Far Point
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Violation:
The vessel was using a Dulcotest meter with Hach DPD reagent to take readings of free chlorine levels at the far point. However, the manufacturer's instructions clearly stated to use the DPD reagent solutions that came with the meter. When the Dulcotest meter was checked against the calibration reference standards, the meter was out of range on both standards. In addition, two DPD reagent solutions were required for testing the free chlorine with this meter, and one of them was expired. The inspector's meter read between 0.47 and 0.49 ppm free chlorine and the vessel's meter read between 1.00 and 1.05 ppm free chlorine. The analyzer at the far point read approximately 0.61 ppm free chlorine. The far point free chlorine readings were retested with a low range Hach meter, and this meter was within acceptable ranges of the inspector's meter and the far point analyzer for free chlorine.
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Recommendation:
Ensure that the manufacturer's instructions are followed when using the Dulcotest meter for testing free chlorine, including using the DPD reagents recommended by the manufacturer. Ensure that the reagents are not expired. Also ensure that the meter is within range when checked against the calibration reference standards.
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